Chili Garlic Chicken with Rice and Beans

About This Recipe

Chili Garlic Chicken made by broiling marinated chicken thighs and served with a side of vegetables, rice, and beans.

Ingredients

• 2½ lbs boneless skinless chicken thighs
• ½ tbsp oil
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp lemon juice
• 2 tsp salt
• 5 tsp cilantro (chopped, optional)
• 2 medium zucchini
• 1 medium red pepper
• ½ medium onion
• 1 tbsp oil
• 2½ cups cooked rice
• 1 can pinto beans (15.5oz)
• ½ tbsp oil
• 1 tbsp ranch dressing mix
• 1 tsp garlic powder
• 1 tsp onion powder
• salt to taste

Instructions

1. Cook enough rice to make 2½ cups of cooked rice. 1 cup of dry rice will make about 2-3 cups of cooked rice depending on what kind you use.
2. Drain and rinse the pinto beans.
3. Once the rice has cooked, measure out 2½ cups and add in the beans, seasonings, and oil. Mix to combine.
4. Preheat your oven to 400°F and put the sheet pan inside while it is coming to temperature.
5. In a large bowl, add the chicken thighs, chili powder, onion powder, garlic powder, lemon juice, salt and oil. Mix thoroughly to combine.
6. When the oven has heated, add the chicken to the hot sheet pan in a single layer and bake for 15 minutes.
7. After 15 minutes, turn the oven to broil, move the chicken to a top shelf and broil for 3-5 minutes or until color starts to develop. Watch it carefully as you don't want it to burn.
8. Wash and cut all of your vegetables into a large dice.
9. Preheat a skillet over medium high heat and add oil. Cook the onions until they have begun to develop color, then add the zucchini and peppers. Season with salt to taste.
10. This recipe makes 5 servings. Divide your ingredients evenly between your 5 containers. Garnish with cilantro if you wish.